Cookie Dough Ice Cream Cake

olivia

Published:

December 10, 2025

Delicious Cookie Dough Ice Cream Cake with layers of ice cream and cookie dough

This cake mixes two kinds of ice cream and bits of cookie dough. It feels like a dream for a hot day or a party. You can use a store cake or bake one at home. Many people like this kind of treat; see a similar idea at cookie ice cream cake for more ideas.

Why make this recipe

You make this recipe when you want a cool, rich dessert that feeds many. It needs no special skill. You can plan it one day and freeze it for the next. It also pairs well with cakes and brownies other cooks share, like an easy ice cream cake idea.

How to make Cookie Dough Ice Cream Cake

You build this cake in layers. Soften ice cream, mix cookie dough into one flavor, and spread it between the cake layers. Then cover with the other ice cream and freeze until hard. Add whip cream and chips before you serve.

Ingredients :

1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup cookie dough (store-bought or homemade)
1/2 cup chocolate chips
1 cup whipped cream
1 chocolate cake (10-inch round, baked and cooled)
Chocolate syrup (for drizzling, optional)
For more cake tips, read these icebox cake tips.

Directions :

Start by softening the vanilla and chocolate ice cream slightly, about 10 minutes at room temperature.
In a large bowl, mix the softened vanilla ice cream with the cookie dough and half of the chocolate chips.
Place one layer of the cooled chocolate cake on a serving plate. Spread the cookie dough ice cream mixture over the cake layer evenly.
Place the second chocolate cake layer on top.
Top with the softened chocolate ice cream, spreading it evenly over the top.
Freeze the assembled cake for at least 4 hours, or until firm.
Once frozen, remove from the freezer and spread whipped cream over the top and sides of the cake.
Decorate with the remaining chocolate chips and drizzle with chocolate syrup, if desired.
Slice and serve the cake straight from the freezer.

How to serve Cookie Dough Ice Cream Cake

Keep the cake in the freezer until you cut it. Use a warm knife and wipe it between cuts for neat slices. Serve right away on cold plates. For serving tips from other makers, see how some recipes show to serve cold.

How to store Cookie Dough Ice Cream Cake

Wrap the cake well in plastic wrap and then in foil. Put it on a flat tray in the freezer. It will stay good for up to 2 weeks. To avoid freezer burn, press a sheet of plastic on the cut top before you wrap it.

Tips to make Cookie Dough Ice Cream Cake

Soften ice cream just enough to spread, not melt.
Chop cookie dough small so it spreads well.
Press layers gently to keep the cake even.
Freeze the cake on a flat tray so it stays level.
If you want a firm cut, chill the knife in hot water and dry it before each slice.
For more freezing tips, check this note about how to freeze well.

Variation (if any)

Use other ice cream flavors like mint or peanut butter.
Swap the chocolate cake for a vanilla cake or brownie.
Add chopped nuts or caramel for a new taste.
Make small individual cakes in muffin tins for single servings.

FAQs

Q: Can I use store-bought cookie dough?
A: Yes. Shop dough works fine and saves time.

Q: How long before serving do I need to thaw the cake?
A: Cut and serve it straight from the freezer. If the cake is too hard, let it sit 5 minutes.

Q: Can I make this without a cake layer?
A: Yes. You can press crumbs into the pan to make a base and skip the cake layer.

Q: What if the ice cream melts while I work?
A: Put it back in the freezer for 20–30 minutes to firm up, then finish the cake.

Q: Can I use whipped topping instead of whipped cream?
A: Yes, whipped topping will work and is easy to spread.

Conclusion

For more step-by-step photos and a version from another cook, see Cookie Dough Ice Cream Cake | Buttermilk by Sam.